• 1 tsp canola or olive oil
  • 1/4 C onion, finely minced
  • 1 C Volcano Rice
  • 1 ¾ C water
  • Sea salt
  • 1 bay leaf
  • 1 C cooked fresh
  • English peas or thawed frozen green peas
  • 2 Tbl flat-leaf parsley, chopped
  • Freshly ground black pepper, to taste


  1. Preheat oven to 350°F.
  2. Heat oil in a large saucepan over medium-high heat. Add onion and sauté 2 minutes, or until tender. Add rice and sauté 1 minute. Add water, salt, and bay leaf; bring to a boil. Cover, transfer to oven and bake for 30 minutes.
  3. Remove from oven and fluff with a fork. Cover and let stand 10 minutes. Discard bay leaf and stir in peas and parsley. Add pepper to taste.

Cooking Instructions

  1. Rinse the Volcano Rice thoroughly with a strainer.
  2. Fill a medium saucepan with 2 cups of lightly salted water per cup of uncooked Volcano Rice. Water can be substituted for broth.
  3. Add the rice to the water or broth. Heat the saucepan on the stove over medium-high heat.
  4. Bring the liquid to a boil. Reduce the heat to medium-low. Stir with a large spoon, then cover the pot.
  5. Simmer the rice until it is a desired texture. Cooking time is usually 30-45 minutes. Try to remove the lid as little as possible during cooking.
  6. When rice is done, keep the lid on the pot and let the rice sit for 10 minutes before serving.
  7. Fluff it with a fork.